Name: Kerala Style Scrambled Eggs recipe by Rekha Vengalil at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3
Ingredients: Eggs - 4; Milk - 1 tablespoon; Turmeric powder - 1/4 teaspoon; Shallots, thinly sliced - 3/4 Cup; Tomato - 1 Small, de-seeded and chopped; Fresh green chili - 1-2, Finely chopped; Mustard seeds - 1/2 teaspoon; Curry leaves -1 Sprig; Salt and pepper to taste; Coconut oil - 2 tablespoons

ABOUT Kerala Style Scrambled Eggs RECIPE

This is a treasured recipe of simple scrambled egg or Mutta Thoran as we call it. You either serve this as an accompaniment with rice, or just roll into a roti or bread as a school lunch-box fix.

Ingredients Serving: 3

Eggs - 4
Milk - 1 tablespoon
Turmeric powder - 1/4 teaspoon
Shallots, thinly sliced - 3/4 Cup
Tomato - 1 Small, de-seeded and chopped
Fresh green chili - 1-2, Finely chopped
Mustard seeds - 1/2 teaspoon
Curry leaves -1 Sprig
Salt and pepper to taste
Coconut oil - 2 tablespoons

Instructions

In a bowl whisk the eggs, milk, pepper powder and little salt with a fork or hand whisk till well combined. Set aside.
Heat oil in a pan and add the mustard seeds. Once they start to crackle, add the curry leaves and fry for a minute.
Now add the shallots and cook till soft. Add the turmeric powder and green chilies; stir briefly. Add the tomatoes, remaining salt and cook till the tomatoes are tender but not mushy.
Add in the beaten eggs and with a wooden spoon continuously stir till the eggs have scrambled. Turn the heat off and serve with rice or bread.

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